HOW WE MAKE OUR VINTAGE
11-YEAR EXTRA ANEJO
AGAVE TYPE: Weber Blue Agave,
AGAVE REGION: Jalisco (Tequila Valley),
REGIÓN: Valles-San Juanito De Escobedo,
COOKING: Stone/Brick Ovens
EXTRACTION: Roller Mill Expeller,
WATER SOURCE: Deep well water,
FERMENTATION: Closed Stainless Steel, Champagne Yeast, Fermentation without fibers,
DISTILLATION: 2x distilled,
STILL: Stainless Steel with Copper Coil,
AGING: 11 Years New French Oak,
ABV/PROOF: 40% abv (80-proof)
OTHER: Additive Free,
| TASTE | AROMA | FINISH | PROCESS |
|---|---|---|---|
| Warm agave, notes of vanilla and oak, | Sweet with hints of butterscotch and caramel; aeration expands to include honey oak, and a touch of cinnamon. | Super smooth oaky finish. | Hand-selected Weber Blue Lowland (Tequila Valley) Agave grown Estate grown is harvested during peak sugar levels. |
AWARD WINNING TEQUILA
SFWSA
TP97
KCERT
ARA
OUR COCKTAILS
HOW TO DRINK ASOMBROSO
VINTAGE EXTRA ANEJO
Our Vintage Extra Anejo, is a small batch tequila, rested eleven years in New French Oak barrels made for savoring one sip at a time.
THERE’S MORE TO DISCOVER
Our family of topshelf tequilas.
